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Tomato Bisque

a bowl of homemade tomato bisque with a spoon garnished with a drizzle of cream and fresh chopped basil
  • Serves:  6
  • Prep Time:  15 min
  • Cook Time:  40 min

Ingredients

Tomato Bisque Recipe

  • 4 tablespoons unsalted butter
  • 2 large carrots, diced
  • 1 large yellow onion, diced
  • 2 (28-ounce) cans whole peeled tomatoes
  • 2 bay leaves
  • ⅓ cup extra-virgin olive oil
  • 2 teaspoons sea salt
  • ½ teaspoon freshly cracked black pepper
  • 2 cups chicken or vegetable stock
  • 5 to 6 fresh basil leaves, plus more for garnish
  • 1 cup heavy cream, plus more for garnish
  • Crushed chili flakes (optional)

Method

  1. In a large pot, melt the butter over medium heat. Add the carrots and onions; cook stirring until onions are translucent, about 5 minutes. Stir in tomatoes, bay leaves, olive oil, salt, pepper, and chicken stock.

  2. Bring the soup to a boil, then reduce the heat to a simmer and cook until the carrots are tender, about 30 minutes. Remove from heat.

  3. Remove the bay leaves from the soup and add the basil. Use an immersion blender to blend the soup until smooth. (Alternatively, transfer the soup to the base of a blender, let cool briefly, blend until smooth.)

  4. Return the soup to the pot and pour in the cream. Stir until fully incorporated.

  5. Garnish with basil and a drizzle of cream and crushed red pepper flakes, if using.